Fettuccine with Pink Sauce

There’s this scent that rises up the second the garlic hits the olive oil, warm and golden and comforting… like the start of something lovely. A good meal, maybe, or maybe a memory getting made right there in the kitchen. Fettuccine with rosé sauce is one of those meals that feels simple, but then surprises you with how round and full the flavors are, how gently it all comes together. Sweet tomatoes, a little cream, soft ribbons of pasta tangled in each other like they always belonged there. I’ve made this with the windows open in summer, and once during a quiet rainy evening where the sky stayed a lavender pink for way too long. Both times, it felt right.

Why You’ll Crave It

• It’s creamy, silky, and just rich enough to feel special without being heavy.
• Comes together in one skillet while the pasta boils – truly weeknight-friendly.
• The color is dreamy – that perfect pale pink that leans just slightly orange at the edges.
• Endlessly riffable. Add shrimp, mushrooms, or just parmesan and call it a day.
• Feels classic and cozy, yet a little romantic too. Like a dinner you’d light a candle for, even on a Thursday.

The first time I made this, I didn’t measure anything and still somehow got it just right – I scribbled down the basics that evening and never looked back.

What You’ll Need

• Fettuccine pasta: 250g – long and wide ribbons that hold onto the sauce beautifully
• Canned diced tomatoes: 400g – use high-quality, they do most of the flavor lifting
• Heavy cream: 200ml – cold from the fridge, stirred in slowly to keep it silky
• Garlic: 2 cloves, finely minced – not optional
• Olive oil: 2 tablespoons – just a good everyday one, fruity if possible
• Salt and pepper: to taste – go slow, taste as you go
• Parmesan cheese: for serving – freshly grated adds a sharp little hum at the end
• Fresh basil: a few leaves for garnish if you have it – it wakes the whole thing up

Easy How-To

Boil the pasta

Bring a large pot of water to a full roar, salt it generously (really generously) and tip in the fettuccine. Stir it once or twice so it doesn’t stick. Cook until al dente – about 9 or 10 minutes. Drain and set aside, but don’t forget to save a little pasta water – maybe half a cup, just in case.

Start the base

In a wide skillet, warm the olive oil over medium heat. Add your garlic – stir it around gently for about 30 seconds, until it starts to smell like dinner. You can go one more minute if you want it golden, but don’t let it burn.

Pour in the tomatoes

All at once, add the diced tomatoes (juice included). They’ll sizzle a little when they hit the oil. Stir and let it simmer for 4-5 minutes until things look slightly thicker, slightly deeper red. The goal is soft and saucy, not watery.

Make it rosy

Lower the heat and slowly pour in the cream, stirring as it goes. It’ll swirl and then soften the red into the prettiest pink. Give it a moment or two on gentle heat – just to marry together, not to boil.

Toss and coat

Add the drained pasta straight into the skillet. Toss it slowly with tongs until everything is glossy and silky and each strand has its share of sauce. If it feels too thick, a splash of that warm pasta water will loosen things up.

Final seasoning and serve

Add salt, grind over some black pepper, and taste. Add more of either if needed. Then… plate it. Right away. It’s best hot and glistening. Sprinkle on parmesan and basil if you’re feeling it.

Good to Know

• If it splits or looks grainy when adding cream, the heat’s too high – just lower and keep stirring, it usually comes back around.
• Leftovers reheat well, but they thicken a lot in the fridge. Add a splash of milk or water before warming.
• This sauce loves mushrooms or sausage crumbles – absolutely doesn’t mind a change of plan.

Serving Ideas

• Serve with a crisp little green salad and warm bread with salted butter – classic and good.
• Pair with a glass of cold rosé (why not match the theme?) or something citrusy and herbal if you prefer no alcohol.

Top Tricks

• Add the cream once the tomato sauce has simmered a bit – not too early, or it flattens the flavor.
• Use fresh garlic, not jarred – little things like that really show in simple sauces.
• Always save a ladle of pasta water – it’s the insurance policy for perfect sauce texture.

Frequently Asked Questions

Can I make this with different pasta?

Absolutely – penne, linguine, even rigatoni all work beautifully. Just adjust cooking time so it’s al dente and not mushy.

Can I make it dairy-free?

You can – cashew cream or oat-based cream substitutes well, but expect a slightly less rich and tangy profile. A spoon of tomato paste helps bring back depth.

What does “rosé sauce” mean?

It’s basically a mix of tomato and cream – the blend gives it that soft, pink color. Compared to plain marinara, it’s gentler and silkier with a mellow acidity.

Can I freeze the sauce?

You can freeze the tomato part before adding cream. Once cream’s in, it tends to separate when reheated from frozen. If you freeze, add cream fresh when reheating.